Dill

Dill has a lovely aniseed-like flavour and is often used in classic dishes such as cucumber salad and salmon.

Description:
Dill belongs to the Apiaceae family, which also includes anise, chervil and fennel. It’s a popular culinary herb and very easy to grow in a pot.

The plants grow to a height of 60–90 cm and spread about 30 cm wide. In early summer, dill produces beautiful umbrella-shaped yellow flowers of around 7 cm in diameter.

In the kitchen
Dill is often used in classics like cucumber salad and salmon. For many years, a sprig of dill has proudly adorned almost every fish dish as a garnish.

But dill is a versatile herb that works in many dishes. It should not be cooked for too long – best added at the end. The seeds are often used in pickling or infused in oil. The best-known example is pickled gherkins.

In the herb garden
Dill is very easy to grow in a pot. It can be sown under glass from March to April, or outdoors from April to June.

The young, fresh leaves have the best flavour. Drying dill is difficult, but freezing in ice cube trays is a good alternative.

The seeds from the flowers can be dried and used in cooking or for growing new dill plants the following year.